Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes.
Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks.
Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks.
Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.

To make the lobster, blanch lobsters in court-bouillon for 2 to 3 minutes. Remove lobsters and shock in an ice bath. Remove tail and claw meat from shell and reserve. Cut top and bottom off of head shell, creating a 2-inch ring. Remove legs, discard lungs and wash. Put cleaned legs back into head shell ring, and reserve for garnish.
To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and salt. Spread on lobster tails and reserve.

To make the claw sausage, combine the bread, egg whites and 1 ounce of the heavy cream. Chill the mixture. Place the shrimp in a food processor with a little ice and puree it. Add the bread mixture to the shrimp, and mix well. Add the salt and Tabasco brand Pepper Sauce. Gradually incorporate the rest of the heavy cream. Poach test quenelle to check the seasoning and binding. Fold in the garnish ingredients and stuff the mixture into the pork casings. Tie off the casings into links with the corn husk at 4- to 5-inch intervals. Blanch the sausage in 170 degree water to an internal temperature of 150 degrees. Shock in ice bath and reserve.

To make the Delta Gumbo, heat the oil in a heavy saucepan. Add peppers, celery, onions and garlic, and sweat for 3 minutes. Add stock and the remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat, blend in a food processor, strain and reserve.

To serve, broil the lobster tails until done, about 6 to 8 minutes. Saute the sausages with butter until warmed through. Place the lobster shell in the center of warm dinner plates and fill with rice, if desired. Curl the lobster tails around the sausages and place on top of the shells. Spoon gumbo around the lobster shell and garnish with sauteed vegetables (bell pepper, okra and scallions). Finish plates with steamed clams, breadsticks and parsley, if desired.

Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin.

After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes.

Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium-rare) approximately 15 to 18 minutes additional cooking time.

For the wine sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through.

When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.

Directions
1. Remove gills from fish and discard. Rinse fish under
cold water.
2. In a large skillet heat oil over medium heat.
3. In shallow dish, combine the flour, cornmeal, salt and
pepper. Raise heat to high. Dredge fish in flour mixture and
fry in hot oil for about 4 to 6 minutes on each side or
until meat flakes with a fork. Serve garnished with lemon wedges

Instructions: Place veal cutlets between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin (or have butcher cut veal for scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in beaten egg, dredge again in flour.

Saute veal in 1/2 cup melted butter in a large skillet over medium-high heat for 2-3 minutes on each side. Remove veal, reserving drippings in skillet; set aside and keep warm.

In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender.

Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle.

Comice pears, with their subtle, very sweet and elusive flavor, are served best when accompanied by most any kind of cheese, particularly soft, ripening cheeses. A small ball of cheese rolled in a layer of nuts, is placed in the core of a halved comice pears to make this delicious and elegant presentation.

Wash cilantro, chop leaves and discard stems. Mix with tomatoes and onions and set aside. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and chill. Add shells to the liquid and simmer for 10 minutes. Strain the liquid and reserve.

To serve: In a tall glass, layer shrimp and tomato mixture in several layers. Add ketchup, lime juice and tabasco sauce (to taste) to the reserved clam liquid. Pour liquid over the shrimp to cover it. Chill until ready to serve.

6 medium bake potatoes
1 teaspoon of salt
1/8 teaspoon of pepper or ground pepper to taste
1/4 cup of margarine or butter
1/4 cup of milk
1 cup of shredded American or Cheddar cheese
What you do:

Bake potatoes as you like. Cut potatoes in half, lengthwise. Scoop potato out of shells into bowl; mash. Add remaining ingredients, except the cheese.
Beat until light and fluffy. Spoon back into shells and place in 13x9 baking dish; top with cheese. Bake at 400 degrees for 20-25 minutes or until cheese is light golden brown.